Author Notes
My girls, who are all pretty good eaters, were rarely enthused when I'd bring in some beets from the garden. But this recipe, a far cry from my standard roasted beets/goat cheese salad, actually got them to ask for seconds. But be forewarned… this can be a bit messy, and beet juice stains… so use a dark apron, or just be neater than I usually am. —saenyc
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Ingredients
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1
shallot, minced
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2 tablespoons
red wine vinegar (or whichever vinegar you favor)
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1 pound
beets (larger are easier to grate)
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1/2 teaspoon
sea salt
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1/4 teaspoon
fresh black pepper
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1 1/2 teaspoons
strong mustard
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1 1/2 tablespoons
Extra Virgin Olive Oil
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1 tablespoon
chopped fresh herbs (parsley, chives, thyme)
Directions
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Place shallot in the bowl you’ll prepare the dressing in.
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Add vinegar to shallots and let stand for at least 30 minutes.
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Peel and trim the beets.
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Grate beets over large bowl. Let sit for ten minutes or so. Drain excess beet juice. (set aside for a healthy shot of deliciousness!)
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Add salt, pepper, mustard and olive oil to bowl with shallots and vinegar. Whisk until combined.
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Add fresh herbs and mix once more. (OPTIONAL)
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Pour over beets. Serve or refrigerate.
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